大阪府·郷土料理
Harihari Nabe
Every time you dip your chopsticks, the mizuna makes a pleasant 'harihari' (crisp) sound—the texture itself, just as the name suggests, is the star of this pot. Harihari Nabe is a traditional winter dish from Osaka, featuring plenty of whale meat and mizuna. It combines mizuna, which has been cultivated in the Kansai region since ancient times, with whale meat, which was once a staple for common people, all lightly simmered in a kombu and bonito dashi broth. The thinly sliced, fatty whale meat becomes tender and melt-in-your-mouth when cooked, creating a surprisingly perfect harmony with the crunchy mizuna. A sprinkle of powdered sansho pepper or shichimi chili pepper adds a sharp, aromatic kick. In recent years, more restaurants have begun preparing this dish with pork to make it more accessible. It is a clear, elegant hot pot where the green vegetables beautifully contrast with the translucent broth. Beyond the rising steam, you can glimpse the essence of winter in Osaka.
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